Crust: Beat butter in a medium bowl with mixer on medium-high speed until creamy. Add confectioners’ sugar and salt; beat 1 minute until light and fluffy. On low speed, gradually beat in flour just until blended. With fingers, press evenly over bottom of pan.

Bake 18 minutes or until golden. Place pan on a wire rack; let cool.

Filling: Melt chocolate in a small bowl in microwave as package directs. Cool to room temperature.

Meanwhile, with a rubber spatula, press raspberries through a fine strainer set over a medium bowl (you should have 1⁄4 cup purée); discard seeds.

Beat cream cheese and sugar in a large bowl with mixer on medium-high speed 2 minutes or until creamy. On low speed, beat in eggs, 1 at a time, until combined. Beat in sour cream and vanilla extract, then flour just until blended.